Curried Cranberry Sauce

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Cranberry Sauce

I am addicted to this cranberry sauce. I need to have a bite a day to enjoy its tart, sweet, and savory flavors. Although it might seem odd to put curry powder in cranberry sauce, it works shockingly well. I first became hooked on this sauce in my cooking class, where I tasted it and immediately craved a piece of pork, but I’ve since discovered some other wonderful pairings for it. I love this sauce so much that I stockpiled cranberries in my freezer for when I crave it again in the warmer months. And in even better news, this sauce is an absolute cinch to make…anyone can do it!

Cranberry sauce

To make approximately 8-10 servings of this sauce, melt 1 tablespoon of butter in a pot. Dice 1 small onion, and add that to the pot as well along with 1/2 tablespoon of curry powder. Sweat the onions until they are translucent.

Cranberry sauce

Next, add 16 ounces of cranberries and 8 ounces of sugar to the pot. It might seem like a lot of sugar, but the cranberries are VERY tart, and the sauce would be inedible without it. Pour about 1 cup of apple cider or apple juice into the pot so that the cranberries have enough liquid to start cooking.

Cranberry sauce

Bring the cranberries to a simmer, and let them cook until they burst, stirring the mixture occasionally. The cranberry sauce will thicken significantly as it cools, so don’t over-reduce the sauce in the first go around. The liquid/gel around the cranberries is nice and sweet, but the cranberries themselves are very sour, so they balance each other out.

Cranberry sauce

To really enjoy your cranberry sauce, spoon it over a nicely seared pork chop. YUM, I could really go for another! Tell me, do you ever eat cranberry sauce outside of Thanksgiving (because you should!)?

Shopping list:

  • Butter- 1 tablespoon
  • Onion- 1, small
  • Curry powder- 1/2 tablespoon
  • Cranberries- 16 ounces
  • Sugar- 8 ounces
  • Apple cider or juice- 1 cup
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Tomato Soup with Grilled Cheese

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Grilled cheese and tomato soup have been a winter craving for us since I packed them for a Valentine’s Day picnic several years ago, in the snow, to watch the planes come in and out of the airport. Back then, “making” tomato soup consisted of opening a can of Campbell’s. My tastes have evolved since then, but I hadn’t attempted to make my own tomato soup, so we went without. Our period of deprivation has ended just in time for this year’s snowy season and the onset of our cravings. This tomato soup recipe is simple, delicious, and perfect for dunking a melty grilled cheese.

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To make the soup, dice 1 small onion, mince 2 garlic cloves, and sweat them in olive oil in a pot. Once they have softened, pour in some canned San Marzano tomatoes. A 28 ounce can yielded 3 bowls of soup, so use 2 cans if you’re feeding more people. Add enough chicken stock to the pot to loosen things up (about 3/4 cup per 28 ounce can of tomatoes). Using a refillable tea bag or cheese cloth and twine, package 1 bay leaf, some basil stems, and some peppercorns. Add the aromatics to the pot, along with some salt.

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Let the tomato soup simmer for about 20 minutes until the tomatoes are soft and easily pierced with a fork.

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Remove the satchel of aromatics from the soup. Then, blend the soup using either an immersion blender, like I did, or a regular blender. Once the soup is puréed, add in about 1/3 cup of milk or cream, more salt to taste, and a few basil leaves. Blend the soup again to combine everything. Taste it, and adjust accordingly.

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Portion out the soup and serve it alongside your favorite grilled cheese. This soup is just made for dunking, but don’t think it was neglected after the grilled cheese was gobbled. I slurped it right up. This is a meal that makes me feel warm and cozy, and I hope it does the same for you!

Shopping list:

  • Onion- 1, small
  • Garlic- 2 cloves
  • Olive oil
  • San Marzano tomatoes- 28 ounces for 3 servings
  • Chicken stock- 3/4 cup per 28 ounce can of tomatoes
  • Salt
  • Basil stems and leaves
  • Bay leaf- 1
  • Peppercorns- 1/2 teaspoon
  • Milk or cream- 1/3 cup
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Hot Cider: Spiced and Spiked

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cider

In January, I posted a recipe for apple cider cocktails that are delicious, but served over ice. After the most recent cold front moved in, I’ve been craving something warmer. I didn’t see a reason to concoct a new version, especially because apple cider is so frequently served warm. So I undid the twist in the first recipe to create an equally delicious but more soothing winter brew. To make it, heat 1 cup of apple cider. While the cider heats, cut a slice of lemon, and stud it with 2 cloves. Pour the cider into a mug, and stir in 1 shot of bourbon, a squeeze of lemon juice, and a sprinkle of cayenne pepper. Add the lemon slice into the mug along with a cinnamon stick. Sip slowly to warm yourself up after a jaunt outdoors.

Shopping list:

  • Apple cider- 1 cup
  • Bourbon- 1 shot
  • Lemon- 1
  • Cayenne pepper
  • Cloves- 2
  • Cinnamon stick- 1
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